Cabbage Salsa

The Mexican restaurant in our hometown is one of the only places that I've been to that regularly serves cabbage salsa along with red salsa.  When the original restaurant shut down I was glad to see the new one carry on the tradition.  It is not uncommon for HH's family to pick up a carton each of the cabbage and red salsas for takeout along with a massive bag of chips and eat it for dinner and snacks for several days in a row.  It is always a mystery what they are going to charge, as each cashier seems to make up whatever seems appropriate to them at the time. 

When our recent CSA provided cabbage and cilantro together, HH instantly knew that he wanted some salsa, so we walked down to our favorite Mexican grocery to pick up their homemade chips and the rest of the ingredients we needed.  We used this recipe to make this easy and delicious cabbage salsa that gave our hometown Mexican restaurant a run for its money. 

Chopped cabbage.

Onions, tomato, cilantro, jalapenos, garlic, salt, pepper, sugar, lime juice, and a splash of olive oil.

All the ingredients tossed together.  It is best to let it sit for a few hours to let all the flavors meld together and to soften the cabbage up just a bit.